Homemade Beetroot Relish
Ingredients:
Instructions:
Prepare the beetroot: Peel and grate the beetroot. Finely chop the onion.
Combine in a pot: Add beetroot, onion, vinegar, sugar, salt, and spices to a large saucepan.
Cook: Bring to the boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally, until thickened.
Bottle: Spoon the hot relish into sterilised jars. Seal immediately.
Store: Keep in the fridge and enjoy! If properly sealed, jars can last several months in a cool, dark place.
Classic Basil Pesto Recipe
Ingredients:
- 2 cups fresh sweet basil leaves (pack it in)
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- ⅓ cup pine nuts (or cashews as an alternative)
- 2–3 garlic cloves
- Salt and pepper to taste
- Optional: a squeeze of lemon juice (keeps the pesto looking bright)
Instructions:
Toast the nuts (optional but recommended):
Lightly toast the pine nuts in a dry pan over medium heat until golden. Let cool.
Blend: In a food processor, combine basil leaves, toasted nuts, and garlic. Pulse until you achieve the consistency you prefer – chunky or smooth.
Add cheese: Add Parmesan and pulse a few more times.
Stream in oil: While the processor is running, slowly pour in the olive oil until the mixture is smooth and creamy.
Season: Taste and season with salt, pepper, and a squeeze of lemon juice if desired.
Storage Tips:
Store in a jar with a thin layer of olive oil on top to prevent pesto browning.
Keeps in the fridge for up to 1 week or freeze in ice cube trays for longer storage.
Bon Appetit!